WHITE BREAD
4 cups flour (500 g)
1 1/2 tsp salt
2 tsp. instant yeast
3/4 cup milk
3/4 cup water
4 T. butter, melted
Whisk together the flour, salt and yeast.
Add milk, water and butter.
Stir until you have a shaggy dough ball.
Cover and let the dough rest for 30 mins. *
Put a little olive oil on your hands and stretch and fold the dough until you have a cohesive ball.
Place in bowl, drizzle with olive oil, cover the bowl and let the dough rise until it doubles in volume. *
Lightly oil the bread pan.
Turn the dough out onto a lightly floured work surface.
Stretch dough into a rectangle the length of the bread pan. Roll it up and place in pan. Lightly oil the top.
Let the dough rise again until it crowns the rim of the load pan. *
Bake at 375 degrees for 45 minutes.
Turn the loaf out onto a cooling rack and let cool before slicing.
- NOTE: To help in the rising, I heat a mug of water in the microwave and then place the dough in the microwave to rise.
CAESAR PARMESAN CHICKEN
4 chicken breasts
1 ½ parmesan cheese, divided
1 cup Caesar salad dressing (less sodium is best)
½ cup sour cream
Heat oven to 375 degrees.
Line pan with foil.
Pound chicken to ¾ – 1” or use the thin sliced chicken breast.
Place chicken in pan and sprinkle with 1 cup parmesan cheese.
Mix Caesar dressing with sour cream – pour over chicken.
Sprinkle with remaining ½ cup parmesan cheese.
Bake 30 mins.
Then broil for 2-4 minutes until cheese is toasty – watch carefully.
Remove from oven and cover loosely with foil and let rest for 5-10 minutes
Salmon Florentine
4 (6 oz.) salmon fillets
1 T. oil from the sun-dried tomatoes
Heat oil over medium high heat. Cook salmon 4-5 minutes on each side until cooked through with a golden crust. Pour out any leftover oil. Set salmon aside – cover with foil to keep warm.
2 T. butter
3 cloves garlic or 3 tsp. garlic
¼ cup shallots, finely chopped
½ cup fresh mushrooms, chopped
Melt butter in skillet – cook until garlic and shallots are cooked and mushrooms are soft.
1 cup heavy cream
½ cup chicken broth
Add and bring to a simmer.
¾ cup parmesan cheese
Stir in until smooth and thickened.
2 cup fresh spinach, roughly chopped
¼ cup sun-dried tomatoes, finely chopped
Add until spinach is wilted.
Serve sauce over the salmon.
Chicken Cutlets with Sun-dried Tomato Cream Sauce
1 pound chicken cutlets (I used thin chicken breasts and pounded them thin)
Salt or seasoned salt
Pepper
¼ – ½ cup sun-dried tomatoes, plus 1 T. oil from the jar (chop tomatoes very fine)
½ cup finely chopped shallots
1 cup fresh mushrooms
½ cup dry white wine
½ cup heavy cream
Sprinkle the chicken with salt and pepper. Heat sun-dried tomato oil in large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through (about 10-15 minutes, depending on the thickness of the chicken) Transfer to a plate.
Add sun-dried tomatoes, shallots and mushrooms to the pan. Cook until mushrooms and shallots are done.
Increase heat to high and add the wine. Cook until the liquid has almost evaporated, about 2 minutes.
Reduce heat to medium and stir in cream, simmer for 2 minutes.
Return the chicken to the pan and turn to coat with the sauce.
Serve the chicken topped with the sauce.
PARMESAN BAKED HALIBUT
4 halibut fillets
Seasoned salt
Pepper
Lemon juice
TOPPING:
¼ cup butter, softened
¼ cup mayonnaise
½ cup parmesan cheese
2 T. green onion, finely chopped
1 clove garlic, minced or 1 tsp. garlic
Preheat oven to 450 degrees. Line baking dish with foil.
Season halibut with lemon, seasoned salt and pepper.
Bake for 10 minutes.
Mix topping ingredients. Remove halibut from the oven and spread the mixture over the top of fish.
Broil for 2-3 minutes, until the tops are lightly browned.
Recipe source: Revised from portandfin.com
Cashew Chicken (Crock pot)
Cashew Chicken (Crock Pot)
¼ cup flour
¼ cup low-sodium soy sauce*
¼ cup coconut aminos*
¼ cup rice wine vinegar
¼ cup ketchup
3 T. brown sugar
1 garlic clove, minced or 1 tsp. garlic (in the jar)
½ tsp. ginger paste or ½ tsp. grated fresh ginger
1 ½ – 2 pounds chicken thighs, skinless, boneless cut into bite-size pieces
Snow peas
Carrot shavings
Mushrooms, cut in half
½ – ¾ cup of roasted cashews (not salted)
Mix all ingredients, except chicken and vegetables, in the crock pot until well combined.
Add chicken pieces. Stir until chicken is coated.
Cook on LOW for 2/12 hours.
Add vegetables and cashews – cook for another half hour.
Serve over rice.
* You can use all coconut aminos or all low-sodium soy sauce
I use my smaller crock pot
TACO SALAD TORTILLA BOWLS
Burrito size tortillas work best
Brush one side of the tortilla very lightly with olive oil.
Place in a heated fry pan. Cook for a few minutes but don’t let it get crisp.
While that side is cooking, brush the other side with oil and cook that side for a few minutes.
Immediately form it into an oven-safe bowl. Set aside.
Continue frying the remaining tortillas (Just the ones that will fit in the bowls on a cookie sheet. Save the others until the first batch is done being baked)
Bake in the oven for about 15 minutes or until crispy and golden.
Parmesan Salmon
4 salmon fillets
4 T. butter or Brummel and Brown
1 T. lemon juice
4 garlic cloves
1/2 cup grated parmesan cheese
1/2 tsp. Italian seasoning
1/4 tsp. pepper
sprinkle of season salt
sprinkle of garlic granules
Preheat oven to 425 degrees.
Line pan with foil – enough to fold up the salmon inside.
Combine butter, lemon juice, garlic, parmesan cheese, italian seasoning and pepper.
Place salmon fillets in foil-lined pan. Sprinkle with season salt and garlic granules.
Spread mixture over the salmon.
Seal in the foil.
Bake for 25 minutes.
Open foil up and broil the top for a few minutes.
Honey Walnut Shrimp
WALNUTS:
1 cup water
2/3 cup sugar
1 cup walnut halves
In a saucepan, add the water and sugar and bring it to a boil.
Add in the walnuts and boil for 2-3 minutes
Remove with a strainer and put onto a cookie sheet to cool.
SHRIMP:
1/4 cup mayonnaise
3 T. sweetened condensed milk
1/2 tsp. rice vinegar
1 T. honey
4 egg whites (I prefer using liquid egg whites)
2/3 cup rice flour
1 pound (approx. 13-15) shrimp peeled and deveined
canola oil for frying
Mix the mayonnaise, condensed milk, rice vinegar and honey together.
Using a hand mixer, whip the egg whites to a foamy consistency (this is before it turns white and has soft peaks)
Heat oil (3 inches deep) to 350 degrees in a large dutch oven.
Add in the rice flour to the egg whites and mix. (I had to add a little more egg whites because it was a bit too thick.)
Dip the shrimp into the rice flour mixture and add it to the heated oil.
Cook for 3-4 minutes or until golden brown.
Remove to a cookie sheet.
Toss the shrimp and walnuts with the honey mayonnaise mixture.
NOTE: Toss the shrimp and sauce right before serving so the shrimp stays crisp.
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